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Gulab jamun recipe

 Gulab Jamun are deep-fried dough balls soaked in a fragrant rose-flavored syrup, a classic and beloved Indian dessert. Here's a recipe to guide you through making these sweet treats:

Ingredients:

For the Dough:

1 cup (200g) milk powder (khoya)

1/4 cup (30g) all-purpose flour (maida)

1 tablespoon ghee, melted

1/4 teaspoon baking powder

1/4 teaspoon cardamom powder

Pinch of salt

Milk (about 2 tablespoons)

For the Sugar Syrup (Chaashni):

1 1/2 cups (300g) sugar

1 cup (240ml) water

2 green cardamoms

1 small cinnamon stick

1/4 cup rose water

For Frying:

Vegetable oil for deep frying

Instructions:

Prepare the dough: In a large bowl, combine milk powder, flour, ghee, baking powder, cardamom powder, and salt. Mix well until crumbly.

Add milk: Gradually add milk, a little at a time, while mixing until you can form a soft, pliable dough. Avoid overkneading.

Shape the dough: Divide the dough into equal-sized balls, about the size of marbles. Roll each ball into a smooth ball between your palms.

Heat the oil: Heat oil in a deep pan or fryer to 350°F (175°C). Make sure the oil is hot enough but not smoking.

Fry the gulab jamuns: Gently drop the shaped dough balls into the hot oil. Fry in batches for 2-3 minutes, or until golden brown and cooked through.

Prepare the syrup: While the gulab jamuns are frying, prepare the sugar syrup. In a separate saucepan, combine sugar, water, cardamom, and cinnamon stick. Bring to a boil and simmer for 10-15 minutes, or until the syrup reaches one-string consistency (a thin thread forms when you drop a little syrup between your fingers). Remove the cardamom and cinnamon stick.

Soak the gulab jamuns: Add rose water to the hot syrup and stir well. Carefully transfer the fried gulab jamuns into the hot syrup. Cover the pan and let them soak for at least 30 minutes, or until they absorb the syrup and become plump and juicy.

Serve: Garnish the gulab jamuns with chopped nuts or rose petals (optional). Serve warm or at room temperature.

Tips:


Use fresh milk powder for the best flavor and texture.

Don't overknead the dough, as it can make the gulab jamuns tough.

Make sure the oil is hot enough before frying, otherwise the gulab jamuns will absorb too much oil and become greasy.

Don't crowd the pan while frying, as it can lower the oil temperature and result in unevenly cooked gulab jamuns.

Adjust the sweetness of the syrup to your preference.

You can store leftover gulab jamuns in the refrigerator for up to 2 days. Reheat them gently in the syrup before serving.

Variations:

Khoya Gulab Jamun: This traditional version uses homemade khoya (evaporated milk solids) instead of milk powder for a richer flavor.

Stuffed Gulab Jamun: Fill the dough balls with chopped nuts or dried fruits before frying.

Mini Gulab Jamun: Make bite-sized gulab jamuns for a cute and festive treat.

I hope this recipe helps you make delicious and authentic gulab jamuns at home! Enjoy the sweet indulgence of this classic Indian dessert.


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